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Triple Chocolate Panettone with Gianduia Chocolate Spread Triple Chocolate Panettone with Gianduia Chocolate Spread

From our kitchen

Triple Chocolate Panettone with Gianduia Chocolate Spread

Prep
10 min
Makes
4-6
Ingredients ↓The Method ↓

Let’s cook

The Method

  1. In a bowl, whip the heavy cream using an electric mixer until stiff peaks form. Add the gianduia chocolate spread and mix until smooth.
  2. Slice the panettone into slices, then serve each slice with a dollop of gianduia cream. Use a piping bag or a spoon for easy application.
  3. Add a teaspoon of dark chocolate spread as a topper and garnish with fresh red currants.
Read more about this recipe
Gold to the Maya, a symbol of luck and strength to the Aztecs, but the first encounter between Christopher Columbus and cocoa was far from love at first sight. It was only about twenty years after its “discovery” that chocolate began its journey to Europe, transforming from an ingredient for medicinal drinks to the undisputed star of the culinary world.

The recipe with which we wish you a very sweet Christmas is Triple Chocolate Panettone embellished with our spreads, because-if you love it as much as we do-you know chocolate is never enough!

July 30, 1502: This is the day Europe “discovered” chocolate, but the origins and properties of cocoa were well known to the Maya and Aztecs, who considered it even more valuable than gold. Its seeds were a good-luck charm, a currency, and a reward for soldiers returning from battle. When Christopher Columbus tasted it as a beverage for the first time on that July day, he didn’t like it at all and didn’t think to bring any back with him. It wasn’t until 1520 that the “Food of the Gods” landed in Spain, brought by the conquistador Hernán Cortés, and its great transformation began. Initially used as a medicine, it was soon studied and added to drinks to make them more enjoyable. Then, in the mid-19th century, an Englishman named Joseph Fry had a brilliant idea: to make chocolate solid by adding butter and molding it into a new shape—the chocolate bar.

For all those who love it, cocoa is never enough. It is to them that we dedicate this Chocolate Panettone (or rather, Triple Chocolate Panettone) with our gianduia and dark chocolate spreads. Because at Christmas we want to be not just a little better, but also so much sweeter.




  

Preparation time: 10 minutes
Servings: 4-6

Ingredients

1 Triple Chocolate Panettone by Emilia Food Love
5.3 oz - 150 g Gianduia Chocolate Spread by Emilia Food Love
6.1 fl oz - 180 ml heavy whipping cream
1 teaspoon of Dark Chocolate Spread by Emilia Food Love
Fresh red currants


Method

  1. In a bowl, whip the heavy cream using an electric mixer until stiff peaks form. Add the gianduia chocolate spread and mix until smooth.

  2. Slice the panettone into slices, then serve each slice with a dollop of gianduia cream. Use a piping bag or a spoon for easy application.

  3. Add a teaspoon of dark chocolate spread as a topper and garnish with fresh red currants.


Tip
For a unique twist, swap the Gianduia Chocolate Spread with Pistachio Spread or our mouthwatering Dark Chocolate Spread. You can also elevate your decorations by adding hazelnut crumbs, toasted hazelnuts, cocoa powder, or chocolate shavings.

Triple Chocolate Panettone with gianduia chocolate spread

 

Watch the Recipe

Triple Chocolate Panettone with Gianduia Chocolate Spread